Mashed Potato Squash
Creamy and effortless; mashed potato squash is the roasted side dish that tastes like mashed potatoes, with none of the work.
Pin Share Print Servings: 2
Calories: 150kcal
Cost: 3$
Equipment
- 1 Sharp chef’s knife (For halving the squash)
- 1 Spoon (For scooping out seeds)
- 1 Baking Sheet (Lined with parchment or foil)
- 1 Fork (To fluff the roasted flesh)
- 1 Pastry brush (opt.) (For brushing on oil or butter)
- 1 Oven mitts (Squash shells retain heat after roasting)
Ingredients
- 1 Mashed potato squash - Medium size serves 2
- 1 tablespoon Olive oil or butter - For roasting
- To taste - Salt
- Black pepper ( To taste ) - Freshly ground preferred
- 1–2 teaspoon Fresh herbs - Thyme rosemary, or sage
- Garlic ( Optional ) - Fresh minced or powder
Instructions
- Preheat oven and wash squash
- Cut in half lengthwise
- Remove seeds and stringy bits
- Rub with oil, add salt, pepper, herbs
- Bake cut-side down until fork tender
- Carefully turn squash cut-side up
- Use fork to separate creamy flesh
- Add butter, cream, cheese, etc.
- Garnish and serve in the shell
- Broil briefly for golden top
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1bowl | Calories: 150kcal (8%) | Carbohydrates: 2g (1%) | Protein: 20g (40%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg (3%) | Sodium: 180mg (8%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 4500IU (90%) | Vitamin C: 18mg (22%) | Calcium: 60mg (6%) | Iron: 1mg (6%)